Sugar and spice salmon

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10 min


25 min


8 Servings

Sugar and spice salmon

Sugar and spice salmon.
Photo, Ryan Szulc.


  • 1/4 cup pickling spice , preferably Club House brand
  • 2 tbsp dry vermouth
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1.25 to 1.5 kg whole side of salmon
  • 1 lemon , sliced into rounds (optional)


  • Position oven rack in upper third of oven. Preheat to 450F. Line a baking sheet with foil.
  • Scoop pickling spice into a blender. Grind, then measure 2 tbsp into a small bowl. Stir in vermouth, sugar and salt. Lay salmon skin-side down on foil. Slice into 8 portions, cutting through flesh but not through the skin. Rub spice mixture over salmon.
  • Roast in upper third of oven until a knife tip inserted into thickest part of fish and held for 10 sec feels warm, 14 to 16 min. Insert 1 or 2 large, wide spatulas between skin and flesh, leaving skin on foil. Gently place salmon on a large platter. Garnish with lemon slices.

Nutrition (per serving)

  • Calories
  • 237,
  • Protein
  • 24 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 14 g,
  • Sodium
  • 211 mg.

You’ll love this delicious spice mixture on salmon roasted to perfection. Cooking for a party? Place fish on a platter and garnish with lemon slices.